Data from: Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High-Intensity Ultrasound: A Long-Term Storage Study.
The objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C, and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P < 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P < 0.05) after 60 min of crystallization and after 24 weeks of storage. Elasticity of non-sonicated samples crystallized at 24 °C decreased (P < 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non-sonicated ones. No significant change was observed in the physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics.
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USDA, National Institute of Food and Agriculture (NIFA)
Ag Data Commons
USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476
Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties
The physical properties of sonicated and non-sonicated interesterified soybean oil (IESBO) were evaluated by differential scanning calorimeter (DSC), rheometer, pulsed nuclear magnetic resonance equipment (p-NMR), texture profile analyzer (TPA), and a polarized light microscope (PLM). Each sample was stored at 25 °C for future measurements at 48 h, 4 weeks, 12 weeks, and 24 weeks of storage. The cavitation data was evaluated by an oscilloscope.
Lee, J., Youngs, J., Birkin, P., Truscott, T. and Martini, S. (2020), Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High‐Intensity Ultrasound: A Long‐Term Storage Study. J Am Oil Chem Soc, 97: 1105-1117. https://doi.org/10.1002/aocs.12414
See the README.txt file.
Interesterified soybean oil = IESBO
High-intensity ultrasound = HIU
Differential scanning calorimeter = DSC
pulsed nuclear magnetic resonance equipment = p-NMR
Solid fat content = SFC
Texture profile analyzer = TPA
Polarized light microscope = PLM
This work is licensed under a Creative Commons Attribution 4.0 License.
Martini, S. (2020). Data from: Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High-Intensity Ultrasound: A Long-Term Storage Study. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1520616